Gelatin Dessert, Cherry — Nutrition Facts & Ingredients
Per serving (1 Tbsp, 13 g): 50 calories. Per 100 g: 385 calories, 15.4 g protein, 0 g fat.
Per FDA guidance, 20% DV or more per serving is high; 5% or less is low. Daily Values are for a 2,000-calorie diet. In this product, per serving:
- Added sugars: 22% DV (high at 20% DV or more)
Nutrition Facts
Serving size1 Tbsp (13g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.
Per 100 g and custom amounts
Nutrition per amount
Where to buy
Prices and availability are set by the retailer.Ingredients
Artificial Cherry Flavor, Blue 1, Calcium Phosphate And Acesulfame Potassium, Citric Acid And Malic Acid, For Tartness, Gelatin, Red 40, Salt, Sucralose, Sugar
Frequently asked questions
How many calories are in Gelatin Dessert, Cherry?
Per 100 g of Gelatin Dessert, Cherry there are 385 calories.
How much protein is in Gelatin Dessert, Cherry?
Per 100 g of Gelatin Dessert, Cherry there are 15.38 g protein.
How many carbohydrates are in Gelatin Dessert, Cherry?
Per 100 g of Gelatin Dessert, Cherry there are 84.62 g carbohydrates. Of which 84.62 g sugars.
How much sugar is in Gelatin Dessert, Cherry?
Per 100 g of Gelatin Dessert, Cherry there are 84.62 g sugars.
How much sodium (salt) is in Gelatin Dessert, Cherry?
Per 100 g of Gelatin Dessert, Cherry there are 77.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Gelatin Dessert, Cherry?
Per 100 g of Gelatin Dessert, Cherry there are 0.0 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Gelatin Dessert, Cherry?
The main ingredients in Gelatin Dessert, Cherry are: Artificial Cherry Flavor, Blue 1, Calcium Phosphate And Acesulfame Potassium, Citric Acid And Malic Acid, For Tartness.
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- Gluten-Free Labeling: the FDA 20 ppm Rule
- "High Protein" and Other Protein Claims Decoded
- Dietary Fiber: Reaching 28 g a Day
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